Hot Corn and Bacon Beer Cheese Dip Is Amazing

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This recipe is from the collection of Becky Hardin, better known as The Cookie Rookie.

Hot Corn and Bacon Beer Cheese Dip

  • 16 oz (2 bars) low-fat cream cheese
  • 1 cup IPA beer
  • 5 ounces shredded parmesan cheese
  • 2 cups shredded mozzarella/provolone blend cheese (divided use)
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1 (11-ounce) can corn, drained and rinsed
  • 1-1/4 cups cooked bacon crumbles, plus more for garnish
  • Corn chips for serving

Preheat oven to 350°F.

Place the cream cheese, parmesan cheese, beer, 1 cup of the mozzarella/provolone blend, pepper, paprika, and garlic powder into a high-powered blender. Blend until fully combined.

Pour mixture into a large bowl and stir in the corn, bacon, cilantro, and the remaining 1 cup shredded cheese.

Spoon mixture into an oven-safe baking dish and sprinkle with additional bacon.

Cook for 15–20 minutes, or until mixture is hot and bubbly.

Sprinkle with extra cilantro and serve with chips.

Watch the video: Beer Cheese Dip! with bacon

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